This Cranberry Yoghurt Chiffon Cake, which I have made many many times. Now in a new 17cm chiffon tin and gives me a very nicely browned crust.
Cranberry Yoghurt Chiffon Cake
17cm (20cm) chiffon tin:
3 (5) egg yolks (use large eggs)
25g (40g) caster sugar
40ml (65ml) vegetable oil
1 tsp (2 tsp) lemon juice
80g (130g) plain yoghurt
80g (130g) cake flour
4 (7) egg whites (use large eggs)
55g (90g) caster sugar
60g (95g) dried cranberries, chopped to small pieces and coat lightly with cake flour
Bake 170 deg C, 35 minutes (45 minutes).
This is Banana Chiffon Cake, another chiffon cake from the same book 好吃戚风蛋糕轻松上手.
It is a big challenge to take photos whenever my nieces are at home. This is what happens if you are too slow. :)
Banana Chiffon Cake
17cm (20cm) chiffon tin:
80g (130g) banana, mashed and mixed with 1 tbsp (1.5 tbsp) milk
3 (5) egg yolks (use large eggs)
20g (30g) caster sugar
50ml (80ml) vegetable oil
80g (130g) cake flour
4 egg whites (use large eggs)
40g (65g) caster sugar
Bake 170 deg C, 35 minutes (45 minutes).
Recipe from: 好吃戚风蛋糕轻松上手
I am one of those a Chiffon Cakes lover! Ooh....I can see alot of pinching hands over your chiffon cakes!!
ReplyDeleteHaha! They can't wait to eat!
DeleteHahaha I like the lil hands in the pics! >.<
ReplyDeleteOk, next time I shall not be bother about their hands when I take photos. Hehe! :)
DeleteI love chiffon cakes too. But am not very successful in making them. Mine always resulted in a dense botton layer and I still cannot figure out the reason
ReplyDeleteHi 茵茵, thanks for visiting! Could be the egg whites. I normally beat to medium stiff. After you fold in the egg whites, the resulting batter should not be too watery, if not the chiffon cake sure fail. Sometimes it's due to the recipe you used. You can try these 2 recipes, I bake many times with good results! :)
DeleteHi Small Small Baker, thanks for your reply and tips. By medium stiff, do you mean that the egg white will droop a little when lifte? I am also bad with the folding of egg whites into the mixture.
DeleteYes, just droop a little. If too stiff, I find it very hard to fold in properly, and will tend to overfold and deflate the egg whites. Or end up with lumps of egg white in the cake. :)
DeleteI love ur chiffon cakes. But I have a question, if i wanna bake in a 8-inch chiffon tin, how much ingredients and baking time should I use?
ReplyDeleteThanks! I will update the ingredients for 8 inch cake again, please wait. :)
DeleteI have some cranberries left in the fridge, maybe I can try the cranberry yogurt chiffon, it looks good!
ReplyDeleteCranberry yoghurt is one of my favourite chiffon flavour. You must bake it one day.
DeleteI like the photo with the small hands.
ReplyDeleteThen next time I will post these photos up if you all don't mind. Hehe!
DeleteSSB, i love yr chiffon!! How do you get the nicely brown crust?? I could never seem to be able to get them. Maybe under baked?
ReplyDeletei will try out the banana chiffon soon, looks tempting & delicious:)
You can bake a little longer for the nice brown crust. Tent the top with aluminium foil so that the top will not be burnt. Could also depends on the baking tin. I get very nice crust for this new tin. :)
DeleteMine always seems to be abit moist at the side... ok i will try to bake slightly longer... hehehe, talking abt chiffons, i still remembered the mandarin orange chiffon u baked... yummy!! we all loved it... looking forward to bake e banana chiffon. and many other chiffons fr u;)
DeleteHope u can get the nice crust. Let me know. I remember the orange chiffon cake too. Haven't baked one recently, must do soon. :)
Deletekekeke, okok, bt i need to go buy bananas 1st, den i can try them tis wkends:) let u knw hw i fare...:-p
DeleteHi SSB, me baked the banana chiffon le... tink mine is nt as gd as yrs, hehehe, tink cos my banana wasnt tat ripe too.:-p
DeleteYour chiffon cake raises so tall and nicely browned ! Looks real delicious !!
ReplyDeleteThanks! If you don't mind, I got a lot of chiffon cakes coming up! :)
DeleteOh, this is one of those super soft and light chiffon ever! Looks so good! Think it's time to make some! The brown crust looks so yummy....
ReplyDeleteThanks! I'm someone who loves to eat the cake crust. :)
DeleteA few years back before I started blogging, I always remember you being the chiffon cake queen and always go to your blog site for all your chiffon cake recipes. Now, your reputation still lives... these two chiffon cakes looks very soft and yummy!
ReplyDeleteI love chiffon cakes! But I did stop for a while sometime ago because of failures after failures. I still need lots of practice and aspiring to be a chiffon cake queen one day (not yet now, hehe!). So expect many chiffon posts if you don't find it boring. :)
DeleteHi,
ReplyDeleteCan we replace vegetable oil with olive oil?
Yes you can.
Delete